Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Using Tony's Chocolonely Milk Caramel Sea Salt Chocolate Bar for extra deliciousness, this Pecan Pie Chocolate Cheesecake is easy to whip up and sure to impress guests.
Tony’s Chocolonely exists to end all forms of exploitation in the cocoa industry.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
125 grams
Speculoos Biscuit Crumb
(Contains Cereals containing gluten, Soya May contain Milk)
1 unit(s)
Tony's Chocolonely Milk Chocolate Caramel Sea Salt Bar
(Contains Soya, Milk)
150 grams
Creme Fraiche
(Contains Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
50 grams
Pecan Nut Halves
(Contains Nuts May contain Sesame, Nuts, Peanut)
2 sachet(s)
Maple Syrup
30 grams
Butter
a) Melt the butter (see pantry for amount) in a medium saucepan on medium-low heat. When melted, remove from the heat.
b) Add the speculoos biscuit crumbs to the melted butter and mix until the crumbs are completely coated.
c) Spoon the mixture into a lined 20cm cake tin and pat the crumbs down with the back of a spoon to make the base.
d) Pop into the fridge to firm up while you make the tart filling.
a) Set aside the largest 'Tony's' piece of the Tony's Chocolonely Milk Caramel Sea Salt Chocolate Bar to decorate your tart with before serving. Chop the remaining chocolate into small pieces.
b) Place a small saucepan on medium heat and add the chopped chocolate, creme fraiche and half the salted caramel
c) Mix until the chocolate has fully melted, 2-4 mins, then leave to cool, 5 mins.
a) Once cooled, pour the chocolate mixture on top of the biscuit base and set in your fridge for 3-4 hours or ideally overnight.
b) Once the cheesecake has set, combine in a small bowl the maple syrup and remaining salted caramel sauce.
c) Evenly arrange the pecan halves on top of your cheesecake, keeping the remaining maple syrup and caramel mixture in the bowl. Place the reserved 'Tony's' chocolate into the centre.
d) Brush the maple-caramel mixture over the pecans, then pour the remaining mixture over the top of the cheesecake for a shiny glaze. Remove your cheescake from its tin to finish.
Enjoy!